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| − | '''Pennsylvania porter''', also known as '''East Coast porter''', is the classic American porter of the 19th and early 20th centuries. It is a bottom-fermented (as opposed to the usual top-fermented porter), ester-free beer with fair-to-medium mouthfeel that will dry toward the end of the taste and may also include slight diacetyl and burnt malt components. Typically, malt and hops are balanced (O.G. 1.049-1.053; IBUs 20-25), and the hops are characteristically American. | + | '''Pennsylvania porter''', also known as '''East Coast porter''', is the classic American porter of the 19th and early 20th centuries. It is a bottom-fermented (as opposed to the usual top-fermented [[porter]]), ester-free beer with fair-to-medium mouthfeel that will dry toward the end of the taste and may also include slight diacetyl and burnt malt components. Typically, malt and hops are balanced (O.G. 1.049-1.053; IBUs 20-25), and the hops are characteristically American. Cluster hops were the common bittering hop, although English Fuggles or Goldings hops may have been used for aroma. |
| − | Pennsylvania porter was a result of breweries adapting the English porter style to the arrival and popularity of lagers in the U.S. beginning in the late 1800s and early 1900s | + | It is brown/black in color with red tints or a mahogany cast in the glass. |
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| + | Pennsylvania porter was a result of breweries adapting the English porter style to the arrival and popularity of lagers in the U.S. beginning in the late 1800s and early 1900s. Adjuncts such as maize, molasses, and Porterine, are not uncommon ingredients. | ||
Remaining commerical examples of this kind of porter include Yuengling and Stegmaier. | Remaining commerical examples of this kind of porter include Yuengling and Stegmaier. | ||
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| + | *OG: 1.048-1.061 | ||
| + | *FG: 1.010-1.023 | ||
| + | *IBU: 20-35 | ||
| + | *SRM: 20-30 | ||
==External Links== | ==External Links== | ||
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[[Category:Lager styles]] | [[Category:Lager styles]] | ||
[[Category:Hybrid beer styles]] | [[Category:Hybrid beer styles]] | ||
| + | [[Category:Pre-Prohibition American beer styles]] | ||
Latest revision as of 21:00, 1 June 2011
Pennsylvania porter, also known as East Coast porter, is the classic American porter of the 19th and early 20th centuries. It is a bottom-fermented (as opposed to the usual top-fermented porter), ester-free beer with fair-to-medium mouthfeel that will dry toward the end of the taste and may also include slight diacetyl and burnt malt components. Typically, malt and hops are balanced (O.G. 1.049-1.053; IBUs 20-25), and the hops are characteristically American. Cluster hops were the common bittering hop, although English Fuggles or Goldings hops may have been used for aroma.
It is brown/black in color with red tints or a mahogany cast in the glass.
Pennsylvania porter was a result of breweries adapting the English porter style to the arrival and popularity of lagers in the U.S. beginning in the late 1800s and early 1900s. Adjuncts such as maize, molasses, and Porterine, are not uncommon ingredients.
Remaining commerical examples of this kind of porter include Yuengling and Stegmaier.
- OG: 1.048-1.061
- FG: 1.010-1.023
- IBU: 20-35
- SRM: 20-30
External Links
- American Porters: Marching to Revolutionary Drummers - Brewing Techniques Magazine
